so good.. magazine – The magazine of the haute pâtisserie

Enric Rovira, Stéphanie Aubriot, Olivier Bajard, and Pierre Hermé are some of the leading chefs of the sixth edition of the congress.More info

The Catalan Easter monas arrive at the Chocolate Academy in Barcelona.More info

A Pythagorean bar of chocolate in which each portion is triangular and has the same weight, is undeniable evidence of the Catalan chocolatier’s creativity which he sets out to demonstrate. More info

The chocolatier Enric Rovira and the Crystallography Group at the UB present the results of a study which details the polymorphic evolution of chocolate crystals depending on the temperature scale used. More info

Like wine needs earth and a team to take care of the product from beginning to end, Enric Rovira reflects on the highs and lows of the Bean to Bar following his 2005 experience.More info

Can chocolate become something ethereal, an experience that need not be tasted? If anyone is qualified to answer that question, it’s certainly Enric Rovira.More info

In his early solo career, Enric Rovira surprised everyone with a collection of chocolates inspired by the tiles in Barcelona’s Passeig de Gracia. Chocolate nougat is another constant in his career, one of his pioneering works proposed in a vertical design.More info

In So Good #13 we pay tribute to Barcelona through the nine masters directly linked to this city and chocolate.More info

This Easter, Enric Rovira has once again surprised us with two very different, creative and stimulating chocolate proposals, in addition to the magnificent collection of Easter monas that this chocolatier began 20 years ago.More info

Enric Rovira and Frédéric Bau talked about the process of creativity in dessert making, seeking out their common ground regarding those aspects that work best in chocolate-making or pastry cooking. Their analysis reviewed both what has happened in the recent past as well as the current challenges that professionals need to overcome.More info